Blueberry Cornbread Recipe

Name: Blueberry Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large eggs; 1 cup buttermilk; ⅔ cup flour, all-purpose; 18 pound butter melted, 1/4 cup; ⅔ cup cornmeal yellow; ⅔ cup masa flour dehydrated; 1/4 cup sugar; 1/2 teaspoon salt; 1 1/2 teaspoons baking powder; 1 cup blueberries rinsed, fresh

Servings: persons

2 large eggs
1 cup buttermilk
⅔ cup flour, all-purpose
18 pound butter melted, 1/4 cup
⅔ cup cornmeal yellow
⅔ cup masa flour dehydrated
1/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup blueberries rinsed, fresh

1
In a bowl, beat eggs, buttermilk, and butter to blend.
2
In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.
3
Stir flour mixture into egg mixture just until evenly moistened.
4
Gently stir in berries.
5
Spread level in a buttered 8-inch square pan.
6
Bake in a 375 oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes.
7
Let cool 10 minutes, then cut into 9 squares.
8
Nutritional analysis per piece.

15365

kcal

Calories

1705

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large eggs, 1 cup buttermilk, ⅔ cup flour, all-purpose, 18 pound butter melted, 1/4 cup, and more.

Yes, Blueberry Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cornbread

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